traceyposner Profile - (12192110)


Living In: Apex, North Carolina, USA
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
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Blog...  6 posts
Apr. 8, 2014 6:09 pm 
Updated: Apr. 13, 2014 10:44 pm
Where do I start? I think the biggest Aha moment I have is that when I went into my pantry and really took notice, I had just about everything in their product line! Seriously, My absolute favorite product is their slow cooker liners (which I have 3 boxes of right this minute), but I have the… MORE
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From The Blog:  What's so Great About Butter?
About this Cook
I love to cook and entertain. Nothing makes me happier than having a house full of friends and family. To me good food and good company go hand in hand. When people are enjoying the food that I made, it warms my soul.
My favorite things to cook
This is a tough one...I love to cook most everything. I am most interested in mediterranean cooking, but Thai cooking is also something I enjoy. I also love to grill and of course, I love good old down home southern cooking.
My favorite family cooking traditions
My absolute favorite tradition is cooking the turkey and all of the fixin's for Thanksgiving. I alternate the turkey from year to year, switching between 2 different recipes, but the sides are pretty much the regular traditional stuff. I do, however, try to .lighten up the recipes whenever possible
My cooking triumphs
My triumphs happen when the people I am cooking for ask for seconds or when they ask me for the recipe! Nothing makes me happier than seeing people enjoying my food. For me, cooking = love!
My cooking tragedies
I recently made a dish that was simply awful! I purchase a rack of lamb from the grocery store that was, well let's just say, past it's prime! The entire house filled up with a VERY rancid smell that even the neighborhood dogs crossed the street to avoid walking past my house! I ended up throwing the entire thing out. It doesn't happen to me as a rule because there is always something you can do to make it come out alright. Not this time though. It was a disaster! Rancid meat is just that! The next time I was in that store, I mentioned it to the meat manager. I still had my receipt, but the product and it's packaging were long gone. He made it right and gave me a new one. I will always buy my meat from him from now on!
Recipe Reviews 145 reviews
Chicken Tortilla Soup I
SO GOOD! I read a lot of the reviews and used some of the suggestions such as switching out the oregano for cumin and adding a bit of coriander. I had a half a jar of salsa verde, and one can of Rotel . I had diced tomatoes which I put in UN DRAINED. I had about 1 cup of leftover Chicken stock so I threw that in and made up the rest of the liquid with water. I didn't feel the need for the chilies because I already had the salsa and Rotel. I used B/S chicken thighs and added them WHOLE with everything into my crockpot. I didn't have any hominy. I just added an extra cup of frozen corn with the black beans. I used the amount of chili powder called for and I sautéed my onions and garlic before adding them in. It cooked all day on low, took the chicken out, shredded it and returned it to the pot. DO NOT skip the part of putting in some crushed tortilla chips. It really adds that authentic taste. This recipe is so forgiving! I was able to use up things from my fridge, pantry, and freezer and it came out Muy Bueno! INO, the crock pot allowed the flavors to meld and added to the finished dish. The chicken shredded perfectly. DO USE the extras! Sour cream, shredded cheese, avocado, etc add to the authenticity. I would put this up against a restaurant any day! Thank you, Star Pooley for such a great, FORGIVING recipe!

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Reviewed On: Jul. 29, 2014
Evin's Indian Apricot Chicken
Okay...WOW! This recipe is so good! I did use sugar free apricot preserves, but it is PLENTY sweet! I also followed some of the reviewer's suggestions for adding in some extra veggies and using Apple Cider Vinegar in place of the white. At the VERY END, I tossed in some frozen carrots and peas just to bump up the veggies. This recipe is DA BOMB!!!!! ALERT!!!! My husband just got up for SECONDS! This is a KEEPER! ;-)

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Reviewed On: Jul. 24, 2014
Peruvian Lomo Saltado
This is pretty spectacular! My husband and I had this meal at a local Peruvian restaurant a few days ago. It was AMAZING SOOOO I just HAD to see if I could recreate it at home. With a few suggestions from other reviewers, I made it. It is so easy, yet it tastes so gourmet! I marinated the meat (I used a 1 lb rib eye steak)in red wine, garlic, Worcestershire sauce, and a few splashes of low sodium soy sauce. I sprinkled the meat with some Adobo seasoning and some cumin before putting it into the marinade. I didn't have the aji Amarillo pepper but I don't like spicy so I didn't miss it. I used regular tomatoes sliced into strips and I did remove the seeds at the same time to cut down on the liquid from them. I also used the red onion as suggested which is what was in the dish at the restaurant. I also used cilantro in place of the parsley. The entire meal cooked in a matter of minutes once everything was sliced up. I took another reviewer's suggestion to make the rice by frying some garlic in some oil then putting my rice into the pan and sautéed it for a minute before adding the water to finish cooking. I also made the fries myself and served them alongside the dish (again, also the way it was served in the restaurant). It is OUTSTANDING and tasted just like the restaurant's meal. Thank you for posting this recipe! I will be making this again....

1 user found this review helpful
Reviewed On: Jul. 22, 2014
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Cooking Level: Professional
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